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Tuesday, March 26, 2013

Easter Break: Hot Cross Bun Recipe

Hi everyone, I'm taking a little blog holiday for the moment. I've been a little run down with possibly the flu and I have decided to pull back from the non essentials of life (and yes, blogging is non-essential although it doesn't feel like it at times).Here's a post I wrote last year with a good hot cross bun recipe. I'm going to be making these on the weekend but I'll add some extra spices.Enjoy your Easter break and if you are on the roads, travel safely.Fiona xx**************So my little boy came home with a joke yesterday:

What do you get when you pour hot water down a rabbit hole: Hot Cross Bunnies!

It reminded me that Easter is around the corner and I never posted the recipe for the Hot Cross Buns that I make.

Combine yeast, sugar and milk in a small jug. Cover, stand in a warm place for about 10 minutes or until mixture is frothy.

Sift flour and spices into large bowl and rub in butter. Stir in yeast mixture, egg sultanas. Mix to a sticky dough. Cover with plastic wrap, stand in a warm place for about 45 minutes or until dough doubles in size.

Grease a lamington tin or 23cm square tin.

Turn dough onto floured surface, knead for about 5 minutes or until smooth Divide into 16 pieces, knead into balls. Place balls into pan, cover, stand in warm place for 10 minutes or until they have risen to top of pan.

Meanwhile, preheat over to 220°C/200°C fan forced.

Make flour paste for crosses by combining flour and sugar in a cup. Gradually blend in enough of the water to form a smooth firm paste. Place in piping bag with small plain tube, pipe crosses onto buns.

Make glaze by stirring ingredients in small saucepan over heat, without boiling, until sugar and gelatine is dissolved. Brush hot buns with hot glaze. Cool on wire rack.

Unglazed Buns

Glazed buns

Ready for eating!

These hot cross buns won't keep long as they don't have any preservatives. best to eat straight away or within a day. No problem there as they are so yummy! But if you don't want to be slaving away on Easter Sunday, make the day before and leave the shaped uncooked buns in the pan and cover with oiled cling wrap and place in the fridge overnight. They will prove overnight and you can then pipe the crosses, bake and glaze ready for Easter morning.

17 comments:

I was just talking about these to my son, who is looking for fundraisers for an International trip in June. I told him he should take orders from people and then make them the Saturday before Easter morning...Yummy goodness!

hi Dori, what a great idea. Make sure your yeast is fresh also american cup measures are different to Australian ones so If you're in the US use the weight measurements.good luck for it! I'm sure they'll impress.cheers Fiona

hi Natasha -my husband LOVES hot cross buns. he could eat them all year round and over the years we've road tested heaps of recipes and this is definitely the best one. love to hear how you get on,cheers Fiona

I can't wait to try making these! Maybe I'll surprise my mom with them for Easter.... they're her favourite! I'm so glad I found your link on Blue Cricket Design's blog hop! You've made a new follower out of me! ;)

Hi Fiona, thanks for the recipe, my all-time favourites!! I'm just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chrishttp://chelencarter-retiredandlovingit.blogspot.ca/

I made these for breakfast this morning :D but the dough seemed quite stiff, i added a little more milk but I think it still wasn't enough. But even if they didn't look perfect they were still tasty enough